Eggless Chocolate Chip fudge Brownie

Eggless Chocolate Chip Fudge Brownie

Ingredients

Refined floor - 1 cup

Dulche de leche - 2 Tbsp

Baking Powder - 1 tsp

Dark Chocolate - 50 grm
Cocoa Powder - 1/2 cup

Butter - 1/2 stick - 50 grm

Sugar - 21/2 tbsp

Vanilla extract - 1 tsp

Milk - 1 tbsp

Chocolate chips - 1 tbsp

Walnut - 1/2 cup

Method 

1. Preheat oven at 180 deg and line the baking tray with parchment paper.
2. Melt dark chocolate in microwave or by double boiler and add little water to it.
3. Sieve together refined floor,cocoa powder and baking powder
4. In a mixie jar, add melted chocolate, butter, sugar, vanilla extract, dulche de leche (caramel sauce) and blend together.
5. Now pour this into dry floor mixture add fold it by cut and fold method. Do not overmix
6. Add chocolate chips and walnut (finely diced) and fold gently. Sprinkle some walnuts and chocolate chips on top.
7. Bake in preheated oven for 30 - 35 mins. Keep a check after 30 mins. Baking time may vary from oven to oven
8. Transfer it to wire rack and let it cool completely before slicing
9. Serve with vanilla ice cream topped with chocolate sauce 

Notes:

1. Dulche de leche can be replaced by condensed milk. If you are using condensed milk then no milk is required
2. Baking time varies from oven to oven. So keep a check after 30 mins. To check: Toothpick inserted in the center should come out clean
3. Can be made in advance. Just microwave for 15 sec before serving
4. It has a shelf life of 2 days at room temp and 5 days for refrigeration 

Tzatziki Sauce - Greek Sauce

Preparation Time: 15 mins

Serves: 2

Ingredients:

Hung curd - 250 grms
English cucumber - 1/4 th
Garlic - 1-2 cloves
Lemon Juice - 1/2  lemon
Lemon Zest - 1/4 tsp
Olive oil - 1/2 tbsp
Dill leaves - 1/2 tbsp
Freshly groung black pepper - to taste
Salt - to taste

Method:

1. Grate cucumber with peel and squeeze all water from it
2. Grate garlic, ground black pepper and finely chop dill leaves
3. Add all the ingredients in a bowl and mix
4. Pour it into a serving dish and cover with cellophane wrap tightly
5. Refrigerate for at least 8 hrs before serving. It helps all the flavors to blend together nicely

Hummus - Lebanese Cuisine

Ingredients

Boiled Chickpeas - 2 cups
Tahini Sauce - 1/3 cup
Garlic - 4 cloves  big size or 6 small cloves
Olive Oil - 1/3 Cup + 2 tbsp
Lemon Juice - 2 lemons
Salt - 1/2 tsp
Reserved water of chickpeas - 1 tbsp

Method:

1. Put all the ingredients in the blender and blend to coarse paste
2. Before serving, Spoon the hummus into a bowl and sprinkle olive oil over it
3. Season it with red chilli (optional)
4. Serve Chilled or room temperature

Notes:

1. Hummus can be garnished with very finely chopped coriander leaves 
2. Tastes best with fresh pitas and baked pitas chips

Mango custard pudding with Tulsi seeds

Ingredients:

Digestive biscuit – 10-12

Unsalted butter – 2 tsp

Custard powder – 5 tbsp

Milk – ¼ cup   + ½ litre

Mangoes – chopped

Cherries - Handful

Roasted Nuts- Handful

Fruit Jelly – ½ tsp

Tulsi seeds – 1 tsp

Method:

Pre preparations:

1.       Grind biscuits to fine powder and set aside

2.       To make custard, mix custard powder with cold milk and mix well. Put ½ lt milk to boil. Once boiled, add custard milk mixture and stir continuously so that no lumps can form. Add ½ cup sugar and cook on low flame for another 2 mins. Let it cool completely and refrigerate

3.       Peel and chop mangoes

4.       Dip tulsi seeds in water for an hour

Presentation:

1.       Mix 1 tsp butter in 1 tbsp of biscuit powder and set it at the bottom of the glass.

2.       Add chopped mangoes, nuts and cherries

3.       Spoon ½ tsp tulsi seeds over it

4.       Pour a layer of custard over it

5.       Spread biscuit crumbs over custard and repeat the layers

6.       Top it with chopped mangoes, nuts, cherries and jelly

7.       Serve chilled

Pumpkin Muffins

Pumpkin Muffins

Ingredients

Dry Ingredients:

Refined flour - 1 cup
Whole wheat flour - 1/2 cup
Sugar - 1 cup
Cinnamon powder - 1 tsp
Nutmeg powder - 1/2 tsp
Ground ginger powder - 1/4 tsp
Baking soda - 3/4 tsp
Baking powder - 1/8 tsp

Wet Ingredients:

Pumpkin puree - 1 cup
Olive oil - 1/2 cup
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Apple cider vinegar - 1 tsp

Pumpkin Muffins

Method:

1. Preheat the oven at 180deg and line all the muffin moulds with liners
2. Sieve together all the dry ingredients except sugar to mix well
3. In a separate bowl, add pumpkin puree, warm water and sugar. Mix well till sugar dissolves completely.
4. Add all the wet ingredients to pumpkin mixture. Mix well
5. Make a well in the centre of the dry ingredients and pour in the wet mixture
6. Mix and fold the batter slowly to incorporate air in it. 
7. Let the mixture sit for 2 mins
8. Spoon the mixture into moulds till 3/4 th of its capacity
9. Bake in preheated oven for 20 - 25 mins or till toothpick inserted in the centre comes out clean
10. Remove from the oven and transfer them to wire rack. Let it cool completely and store in refrigerator
11. Serve warm with tea or coffee

Banoffee Pie

Banoffee Pie

Preparation Time: 1 hr
Assembling time: 20 mins
Serves: 6

Ingredients:

For base:
Melted unsalted butter - 100grm
Digestive biscuit - 250grm

For Caramel - Dulce de Leche preparation
Milkmaid - 1 can

Toppings:
Banana - 4 medium sized
Whipping cream - 300ml
Chocolate shavings  - for garnishing

Method:

To make Dulce de leche

1. Take 1 liter water in a pressure cooker and put one unopened can of milkmaid in it. Do not make any holes in the can. Pressure cook on high. After a whistle, lower the flame and cook on simmer for 45 mins. 
2. Switch off the gas and let it cool down completely
3. Once completely cooled, open the can. 
4. Dulce de leche (caramel) is ready

Banoffee Pie

1. Crush the biscuits to fine powder in processor. Add unsalted melted butter to it and mix well. It should look like wet sand
2. Take a baking dish and pour the mixture into it. Spread and press it with fingers.
3.  Bake in oven at 180deg for 10 mins. You can choose to skip baking and simply freeze it for 30 mins. Baking gives the base a crunchy nice texture
4. Now make a layer of caramel (dulce de leche) over it
5. Chop the bananas and place the slices over the caramel all over
6. Whip the cream to hard peaks and spread it over banana layer
7. Garnish with chocolate shavings
8. Let it set for 2 hrs in refrigerator and serve

Chocolate Beetroot Cake with glaze

Ingredients
Dry Ingredients
Refined flour – 1 cup
Whole wheat flour – ½ cup
Sugar – 1 cup
Cocoa Powder – 6 tbsp
Baking soda – ¾ tsp
Baking powder – 1/8 tsp


Wet Ingredients
Beetroot puree – 1¼ cup
Warm water – ½ cup
Olive oil – ¼ cup
Vanilla essence – ½ tbsp
Apple cider vinegar – 1 tsp

Icing

Heavy cream – 1 cup
Bitter sweet Chocolate – 1 cup


Method

1. Preheat the oven at 180 deg 
2. Mix all the wet ingredients in a bowl and add sugar to it and mix 
3. Line the baking tray with butter and parchment paper 
4. Sieve together all the dry ingredients and fold into the wet ingredients 
5. Pour the batter into cake mould and bake at 180 deg for 50- 60 mins or till toothpick inserted in the center comes out clean 
6. Let the cake cool down. Once cooled, transfer it to wire rack to cool completely 
7. For glaze, microwave heavy cream for 3- 4 mins to warm it. It should not boil 
8. Add chololate to it and let it sit for few minutes 
9. Mix Chocolate and cream mixture and let it cool completely 
10. Blend the mixture for 2-3 mins 
11. Pour the glaze over the cake center. Spread with spatula and decorate with chocolate shavings

Apple crumble

Ingrediets

For the filling:

Apple – 3medium

Castor sugar  - 2tbsp

Cinnamon powder-  2tsp

For the crumble:

Refined flour – ¾ cup

Castor sugar – ½ cup

Cold butter – 100grm = 1 stick

For topping (optional)

Whipped cream/ custard / Vanilla ice cream to serve

Method:

1.  Preheat the oven at 180deg.
2. Toss the apples with sugar and cinnamon powder and pour into baking dish.Flatten down with your hand to prevent too much crumble falling through
3.  In a bowl, put flour,sugar and a pinch of salt. Slice in the butter and rub it in with your fingertips until the mixture looks like breadcrumbs
4. Shake the bowl and any big bits left will come to the surface – rub them in
5. Pour the crumb mix over the apples to form a pile in the centre, then use fork to spread it all over
6. Bake for 30 – 40 mins, until the top is golden. Apples should feel very soft when toothpick is inserted in the center
7. Leave to cool and serve with ice cream or custard or cream

Eggless Christmas cake / Eggless plum cake

Ingredients:

Refined flour - 1 cup

Butter - 1/2 cup/ 1 stick/ 100grm

Curd - 3 tbsp

Honey - 1/2 tbsp

Vanilla essence - 3/4 tsp

Mashed potato - 1 medium

Baking powder - 1/2 + 1/4 tsp

Baking Soda - 1/2 tsp + 1 pinch

Brown Sugar - 1/2 cup

Water - 1/2 cup

Spice mix:

Clove - 2

Cinnamon - 1 inch stick

All spice - 1/2 tsp

Dry ginger powder - 1/2 tsp

Lemon rind - 1 lemon

Orange rind - 1/2 orange or 2 tsp

Dry fruits mix:

Almonds - 6-7

Cashew nuts - 7

Tutti Fruti - 2 tbsp

Black raisins - 2 tsp

Golden Raisins - 2 tsp

Figs - 2-3

Dried prunes - 2-3

Method:

1. Sieve together flour, 1/2 tsp baking powder and 1/2 tsp baking soda and set aside
2. Measure and chop all the fruits and nuts and set aside
3. Dry roast cloves and cinnamon and grind to powder. Mix all the ingredients under 'Spice mix' and mix with flour mixture
4. Melt butter in non stick pan, add honey, brown sugar, water and dry fruits. Once it comes to boil, simmer the mixture for 15 mins or till the dry fruits look soft. Add lemon and orange rind and switch off the flame
5. Now add 1 pinch baking soda to dry fruit mix. It will look little frothy. Let it cool down
6. Meanwhile, preheat the oven at 180 deg and grease the cake pan
7. In a bowl, add curd, vanilla essence, mashed potato. Mix it thoroughly with a whisk
8. Now add dry fruit mix to curd mixture
9. Now gently fold this mixture with dry mix of flour
10. Pour the batter into cake pan and bake in preheated oven at 180 deg for 75 mins
11. Keep a check after 55 mins as baking time varies from oven to oven
12. Allow the cake to cool completely before slicing

Notes:

1. Icing sugar can be sprinkled over the cake before serving
2. Do not over mix the batter

Eggless Choco Chip Muffins

Presenting the dairy free and eggless choco chip muffins

Ingredients

Refined flour - 1 cup
Chocolate chips - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1 pinch
Brown sugar - 1/2 cup
Apple cider vinegar - 1 tsp
Vanilla essence - 1 tsp
Olive oil - 3 tbsp
Warm water - 1/2 cup

Method:

1. Sieve together refined flour, baking soda, salt and choco chips
2. In a separate bowl, mix together warm water, sugar, apple cider vinegar, vanilla essence and olive oil till sugar dissolves
3. Preheat oven at 180 deg
4. Line the muffin moulds or tray with muffin liners
5. Now make a hole in the center of dry ingredients and pour wet ingredients into it
6. Fold the mixture gently so that no lumps remain. Do not over mix the batter
7. Let it sit for a minute and then spoon the batter into muffin moulds/ tray till 3/4th of its capacity
8. Bake in preheated oven at 180 deg for 25 - 30 mins. Keep a check after 25 mins. Mine were done in 28 minutes exact
9. Let them sit in microwave for a minute and then shift them on cooling rack to cool completely
10. Choco chips muffins are ready to serve. Can be enjoyed warm too

Notes:

1. Apple cider vinegar can be replaced with equal quantity lemon juice
2. Olive oil can be replaced with vegetable oil
3. Baking time may vary from oven to oven.  Keep a check after 25 mins
4. Over mixing of batter may spoil the muffins